Live Lobster

100% natural and wild-caught, Clearwater Premium Hardshell Fresh™ Lobster are MSC-certified from the pristine waters of Canada’s North Atlantic. Harvested when energy levels are highest, meat content is at a maximum and shells are hardest, Clearwater lobster yields up to 50% more meat compared to soft shell lobster. By harvesting Clearwater Premium Hardshell Fresh™ Lobster at ideal times, the superb quality is immediately evident in the hardshell crammed with full-meat and flavour. Typically, a 1.25 lb to 1.5 lb plus lobster in the shell serves one person.

Ideally a meat thermometer should be inserted into the centre of the thickest portion of the lobster’s body by piercing the thermometer tip through the membrane on the back between the body and tail of the lobster. A properly cooked lobster should reach 82°C (180°F).

Traditional Boiled Cooking MethodPour at least 1/2 gallon (2 liters) of water per pound of lobster in a large pot. Mix in 1/2 cup of sea salt per gallon (2 tbsp of sea salt per liter) of water and bring to a rolling boil. Carefully drop the lobsters headfirst into the rapidly boiling water, one at a time. Return the water to a boil and start timing. To avoid overcooking, only similarly-sized lobsters should be cooked together. If there are various sizes in the pot, base the cooking time on the largest lobster to ensure that it is cooked.

Steamed Cooking MethodPour 2 inches (5 cm) of water in a large, heavy bottom pot. Place on high heat until it reaches a boil. Carefully drop the lobsters headfirst into the boiling water, one at a time. Cover the pot and start timing. Check the water after five minutes to ensure there is enough in the pot so it does not burn dry. Take care when removing the lid as there will be a lot of hot steam inside. Remember to open the lid away from you.

Broiled Cooking MethodSplit a pre-cooked lobster in half lengthwise and crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place on a broiler pan and broil, shell side down for three to four minutes, or just until the lobster is heated through. Be careful not to overcook.

Grilled Cooking MethodSplit a cooked lobster in half lengthwise. Crack the claws. Remove and discard the vein running down the tail and the small sac located behind the eyes. Brush the lobster with melted butter or basting sauce to keep the meat moist and tender. Place directly on the grill, shell side down, for 2-3 minutes, or just until the lobster is heated through. Be careful not to overcook.

Re-heatingTo re-heat cooked lobster, simply steam in 1” of boiling water, in a heavy bottom, covered pot for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds). To re-heat by boiling, place lobsters into boiling water for 3 minutes for a 1.25 pound lobster (increase time by 30 seconds per pound over 1.25 pounds).

How do you know if your lobster is undercooked?If your lobster is undercooked the meat may appear opaque (not white) and a thick translucent liquid may be found inside. If it is a female, there may be a black, oily gel inside the body and tail. This is undercooked roe (eggs). Externally, the shell may not yet be entirely red.

What to do if your lobster is undercooked?An undercooked lobster should be returned to the boiling pot or steamer to cook until it reaches an internal body temperature of 82°C (180°F). Cooking times may vary by size of lobster, with larger lobsters subject to longer cooking times. When fully cooked, the meat will appear white and the shell will be red. If it is a female, the roe (eggs) will also be bright red in colour.